Arctic Char Tartare, Shaved Fennel Salad and Buttered Toast Points

The key to this dish is starting with very fresh and properly cleaned fish and then getting the seasoning just right. No ingredient should dominate; each should just contribute to the whole. You can enjoy this tartare as an appetizer as is, or make a larger portion for a light meal.


  • salted butter
  • 2-3 slices of challah bread or brioche, cut into small triangles
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced shallot
  • ½ teaspoon champagne vinegar
  • ½ teaspoon capers, rinsed and chopped finely
  • 5 ounces Arctic char, skin and bloodline removed, diced finely
  • Maldon salt or any good quality salt
  • ½ bulb fennel, cored and shaved finely
  • Juice of a ¼ lemon, strained
  • 1 teaspoon olive oil (more if needed)


Butter the toast points and toast in a dry pan on medium. Flip when browned and set aside.

Mix mustard, shallot, vinegar and capers in a bowl resting in another, larger bowl full of ice. Gently blend in the fish, making sure that all ingredients are incorporated. Add salt to taste. Set aside. In a small bowl, mix shaved fennel, lemon juice, and salt and olive oil to taste. Place a portion of the Arctic char tartare on the toast points and add fennel on top of the char. Serves two as an appetizer.